Chorizo Red Pepper Orzo

Ingredients

• 150 g Onion
• 3 clove Garlic
• 300 g Bell pepper
• 220 g Chorizo
• 15 ml Olive oil
• 35 g Tomato paste
• 2 g Smoked paprika(optional)
• 1 g Chili flakes(optional)
• 320 g Orzo
• 750 ml Water
• 1 Stock cube
• 200 g Canned tomatoes
• 120 ml Cream
• 60 g Parmesan
• 10 g Fresh parsley(optional)
• 4 g Salt
• 1 g Black pepper

Method

1. 1

   Prep: finely chop the onion. Mince the garlic. Dice the bell pepper into small 1 cm pieces. Slice chorizo into rough half-moons, then chop into irregular bite-size chunks (so it folds through the orzo).

2. 2

   Heat olive oil in a deep pot over medium-high heat. Add chorizo and cook until the fat renders and the edges brown, stirring often.

3. 3

   Add onion and bell pepper. Cook until softened and glossy. Stir in garlic for the last minute.

4. 4

   Stir in tomato paste, smoked paprika, and chili flakes. Cook until the paste darkens slightly and sticks to the pot in places.

5. 5

   Add orzo and stir to coat in the chorizo oil and tomato paste. Pour in water, crumble in the stock cube, and add canned tomatoes. Bring to a lively simmer and cook, stirring every 1–2 minutes, until the orzo is tender and the liquid is mostly absorbed.

6. 6

   Turn heat to low. Stir in cream and Parmesan until thick, glossy, and risotto-like. Season with salt and black pepper. Rest 2 minutes to tighten, then finish with parsley if using.